Texas Style Pumpkin Blossom Fritters
4 dozen large blossoms [Pumpkin or Squash]
4 eggs
1/2 cup milk
1 tsp chili powder
1 tsp salt
1/4 tsp cumin powder
2 - 3 cups finely ground cornmeal
oil for deep frying
{I prefer just cloves and cinnamon- but some use
ginger and nutmeg also}
Rinse and pat blossoms dry.
In a shallow bowl, beat eggs with milk, chili, salt, cumin. Dip blossoms in egg mix, then roll gentle in cornmeal.
Refrigerate for at least 10 minutes to set coating.
Heat 2 " of oil in a deep saucepan to hot but not smoking (375°).
Fry blossoms a few at a time until golden, drain on paper towels. Keep warm in 250° oven until ready to serve.
Italian Style Pumpkin Blossom Fritoles
4 1/2 cups flour
1 1/2 cubes yeast dissolved in 1/2 cup of warm water
6-8 cups pumpkin or squash blossoms
Salt and pepper
Olive oil [Preferably, but vegetable oil will suffice]
Pour the flour into a bowl and add a pinch or two of salt.
Gradually stir in the dissolved yeast into the flour .
Add about 2 1/2 more cups of water until you have a thick batter. Let the batter sit for an hour.
To prepare the squash blossoms. After cleaning them then cut them into elongated strips. When the batter has risen slightly, add the blossoms to it and a tad more salt and pepper.
Heat about 2 inches of olive oil in a pan. When it is sizzling hot, but not burning drop the batter in by spoonfuls to form the little dumplings , which will puff and become a delicious golden brown.
Drain well on paper towels before serving.
You can also add a soft cheese such as mozzarella [1 1/2 cups] cut in small pieces. Chopped tomatoes or celery are another suggestion.